Gluten Free Soft Pumpkin Cookie Recipe

  • Author: Katie Kimball
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 6-7 dozen
  • Category: Dessert


Soft, gluten-free pumpkin cookies that you know are healthy – but no one else will guess. Bring them to any party and you won’t bring any home!



  1. Preheat Oven to 350°F.
  2. Cream fat and honey.
  3. Add pumpkin, eggs and vanilla; beat well.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon nutmeg, allspice, and salt (Use the code kitchenstewardship for 15% off of your first purchase). (Sometimes I cheat on this and just add the dry ingredients on top of the wet, all together, then mix. It works too!)
  5. Add dry mixture to the batter; mix well.
  6. Stir in chocolate chips.
  7. Drop rounded teaspoonfuls two inches apart on a lightly greased cookie sheet or ungreased baking stone. I don’t have a fancy cookie scoop (found on Amazon), so I actually use two regular spoons. The cookie dough would probably measure 1.5-2 tablespoons. If you have a metal spatula and stainless steel cookie sheets (also on Amazon), you don’t have to grease them up either.
  8. Bake for 15 minutes.
  9. Cool 2-3 minutes on the pan before removing to a wire rack to cool completely before storing. I won’t tell if you taste one while they’re hot…


*Use refined coconut oil (use the code STEWARDSHIP for 10% off at that site!) unless you’re willing to have a hint of coconut flavor in the cookies. Unrefined works fine too though, as does any mixture of the options for the fat.

**If your puree is very dry, add a bit of water to the puree to loosen it up OR add another 1/4-1/2 cup puree to the cookies. The more moisture you add, the more “cake-y” the cookies will feel. The puree should look at least as moist as canned pumpkin (see photo below) and can be slightly more moist. Canned pumpkin works as well – just dump in a 15-oz. can and you’re good to go.

If you’re a huge fan of autumn spices, add an additional teaspoon of cinnamon and a 1/2 teaspoon (or whole teaspoon) of cloves.